Tasty Tuesday: Rotisserie Style Chicken
My mother-in-law served this Rotisserie Style Chicken to us for the first time a couple of years ago and as soon as I ate some I knew that I had to get there recipe. While I think it does taste different than store bought rotisserie chicken, it is equally delicious. And I love how simple it is! The leftover chicken makes great wraps or even works wonderfully in soups. Oh, and don’t forget to save the bones to make Homemade Chicken Stock!
- 1 (4 lb.) chicken
- 2 tsp. salt
- 1 tsp. paprika
- ½ tsp. thyme
- ½ tsp. onion powder
- ½ tsp. pepper
- ½-1 tsp. cayenne pepper (opt.)
- ¼ tsp. garlic powder
- 1 onion, quartered
- 1 to 2 tsp. minced garlic
- Combine seasonings, except for onion and minced garlic in a bowl.
- Rinse chicken and pat dry.
- Rub chicken inside and out with seasoning mixture.
- Place onion and garlic in cavity of chicken.
- Place in roaster or a resealable plastic bag and refrigerate overnight or at least 4 to 6 hours.
- Bake, covered, at 250 degrees for 5 hours. Minimum internal temperature should be 180 degrees.
- Let stand 10 minutes before carving.